Pineapple Dipping Sauce Food

PRETZEL-COATED CHICKEN THIGHS WITH PINEAPPLE DIPPING SAUCE

Steps:

• 1. Preheat the oven to 400 degrees F. Line 2 baking sheet with heavy-duty foil; place a cooling rack on one of the pans.
• 2. Pulse the pretzels in a food processor until finely ground. Pour the pretzel crumbs onto the baking sheet without the cooling rack. Add the panko and olive oil and stir to combine. Bake, stirring once, until the crumbs are slightly brown, about 5 minutes; allow the crumbs to cool.
• 3. Pour the flour onto a large piece of foil. Whisk together the buttermilk, 1/4 cup of the mustard, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Sprinkle the chicken thighs on both sides with a pinch of salt and pepper. Set up a breading station, starting with the chicken and followed by the flour, the buttermilk mixture, the pretzel crumb mixture and the pan fitted with a rack.
• 4. Dredge each piece of chicken first in the flour, then in the buttermilk mixture and then in the pretzel crumb mixture, making sure to press the pretzel coating into the chicken; place the chicken pieces on the rack. Bake until the chicken is brown and crispy, about 35 minutes, flipping the pieces halfway through cooking. Let cool 10 minutes, flipping the pieces halfway through so they stay crisp on both sides.
• 5. While the chicken cooks, put the pineapple chunks with their syrup, the remaining heaping tablespoon Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in the bowl of a food processor and process until smooth. Transfer the mixture to a small saucepan and cook over medium heat until the sauce is slightly thickened and resembles apple sauce, about 5 minutes. Set aside to cool slightly.
• 6. Place the chicken on a serving platter along with the pineapple dipping sauce. Be sure to serve the chicken in one even layer so the breading does not steam. Sprinkle both the chicken and the sauce with the chopped chives.

PINEAPPLE SAUCE

Steps:

• In the pan heat the oil over high heat and add the green onions. Cook for 5 minutes, then add the salt and pepper and stir for a few seconds. Add the pineapple jelly and plum sauce cook for a couple of minutes and stir in the Sriracha. Stir and slowly drop all but 1 cup of the pineapple chunks (be careful of the splash-- it burns) into the pan. Cook for 5 minutes then remove the pan from the heat and let cool.
• Remove the cooked pineapple from the pan and put into a blender with the pineapple juice and 8 cups water, and grind until the pineapple chunks disappear. Pour the pineapple mixture and the sauce from the pan into a bowl and mix well. Thinly slice the reserved pineapple and mix into the bowl.
• Use this sauce on pork or as a marinade for grilled shrimp.

ASIAN PINEAPPLE SAUCE

Steps:

• Combine the pineapple juice, teriyaki sauce, soy sauce, lemon juice, pineapple, sugar, and garlic powder in a saucepan over medium heat; cook until the liquid has reduced to a syrup, about 5 minutes. Stir the water through the mixture; continue cooking until the mixture thickens again. Remove from heat and serve immediately.

MANGO, PINEAPPLE DIPPING SAUCE

Steps:

• 1. Place 1 1/2 of mangoes and can of pineapple in blender, add brown sugar, soy sauce and lime juice. Blend until thick sauce.
• 2. Add cayenne pepper to taste, it won't take much. Chop up remaining mango in small pieces and add to sauce. If it is to spicy you can add more brown sugar, or some jelly. I added a half jar of apricot jelly to it and it came out wonderful!

COCONUT SHRIMP WITH PINEAPPLE HERB DIPPING SAUCE

Steps:

• Prepare the Coconut Shrimp: Preheat oven to 350°F. Spread coconut on an ungreased baking sheet. Toast in the oven for 3-5 minutes or until golden brown, stirring frequently to ensure even cooking. Transfer coconut to a pie plate; cool.
• Turn oven temperature up to 425°F. Grease the same baking sheet. Place flour in a small bowl. In another small bowl, whisk egg whites with water until foamy. Stir panko into the coconut in the pie plate. In a large bowl, toss shrimp with soy sauce and pepper.
• One at a time, hold shrimp by tail and coat with flour, shaking off excess; then dip in egg white mixture. Finally, roll in coconut mixture to coat well.
• Place shrimp on the prepared baking sheet. Bake for 10-12 minutes or until shrimp are opaque throughout and coating is crisp.
• Meanwhile, prepare the Pineapple Herb Dipping Sauce: Drain pineapple, reserving 1/4 cup juice. In a food processor, pulse pineapple, reserved pineapple juice, herbs, and lime juice until blended.
• Serve coconut shrimp with dipping sauce.

SWEET PINEAPPLE SAUCE

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine sugar and cornstarch; stir in pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat; stir in the butter, vinegar, salt and pineapple. Serve over ice cream; sprinkle with walnuts.

LUCKY #13 SPRING ROLLS WITH PINEAPPLE DIPPING SAUCE

Steps:

• Mix pork and broccoli slaw in large mixing bowl. I find it easy to mix using my hands.
• Dice green onions (white and greens).
• Finely dice cilantro and garlic.
• For the onions, cilantro and garlic, I use a mini-food chopper. I t makes it a fine dice.
• Add soy, salt and pepper.
• Heat oil to medium in a large skillet (or you can bake spring rolls in the oven. Spray each side with cooking spray, place on parchment paper on a cookie sheet. Bake at 350 degrees about 20 minutes until golden. Turn once. Check pork inside spring roll for doneness).
• Place about 2 T of meat mixture in the center of one egg roll wrapper.
• Fold in bottom, fold in each side, and bring the top down envelope style. Dip your fingertips in water to seal edges.
• The egg roll wrapper package will have further instructions for folding.
• Keep unused wrappers under a damp paper towel while working or they may dry out.
• This makes about 14-18 spring rolls depending on how much meat you have added.
• Place 4 spring rolls in hot oil.
• Cook about 4 minutes per side watching them carefully. Do not burn.
• Drain on paper towels. Check inside one spring roll for doneness of meat.
• For sauce:.
• Drain pineapple well. reserve juice for another use.
• Using a food processor or mini-chopper, chop pineapple with cilantro.
• Add jalapeno and chop. I use seeds and all. If you don't want much heat, take the seeds out.
• Add hot sauce ( I use Sriracha) and honey.
• Serve with spring rolls and garnish with cilantro sprigs.

PINEAPPLE DIPPING SAUCE

Steps:

• 1. Place all ingredients in a small saucepan. Mix all ingredients well.
• 2. Heat on medium-low heat for 10 minutes, stirring often.
• 3. Serve warm.

PINEAPPLE CREAM SAUCE

Steps:

• Blend cream cheese spread, milk and sugar in blender 1 min. (Do not overblend.)
• Add to pineapple in serving bowl; mix well.

BENNIGAN'S SWEET PINEAPPLE PEPPER CREAM DIPPING SAUCE

Steps:

• Combine all ingredients and mix on medium speed for 2 minutes.
• Chill in refrigerator for an hour.
• Serve as dipping sauce with southwest eggrolls, chicken tenders, etc.

ROASTED TOMATO SALSA AND SWEET PINEAPPLE CREAM DIPPING SAUCE

Steps:

• Beat the mayonnaise, salsa, pineapple, 2 tablespoons of the reserved pineapple juice, and sugar together in a mixing bowl with an electric hand mixer on medium until well mixed, 1 to 2 minutes.
• Chill in refrigerator at least 1 hour before serving.